PLANT

Dovyalis hebecarpa, also known as Ceylon Gooseberry, ketembilla, is a plant of the genus Dovyalis, native to Sri Lanka and southern India. The fruits are often eaten fresh or made into jam.
It is a shrub or small tree growing up to 6 m high, with sharp, 3-6 cm long spines in the leaf axils. The leaves are alternately arranged, simple broad lanceolate, 5-10 cm long and 1-3 cm wide, with an entire or finely toothed margin.

FRUIT

he fruit is a dark purple globular edible berry 2-3 cm in diameter, very juicy with a sour taste and containing several small seeds.

PROPERTIES

In addition to their slightly sour and astringent flavour, Ceylon is a good source of nutrients, vitamins and minerals. Consuming 100 grams of Ceylon offers 98 mg vitamin C, 14.6 g total dietary fibre, 0.4 mg vitamin B2, 1.2 mg iron, 26 mg phosphorus, 1.2 g protein, 0.8 g total fat, 0.3 mg vitamin B3, 0.02 mg vitamin B1, 13 mg calcium.

CULTIVATION

A tropical plant, it grows best in areas where annual daytime temperatures are between 22 and 28 °C, but can also tolerate temperatures between 12 and 35 °C. It does not tolerate winter frosts. It prefers a position in full sun, but also tolerates half-shade. To promote its growth, cultivate it in a fertile, humus-rich and well-drained soil.